Open the back of the sausage machine and push in as much of the pork-chilli mixture as will fit. Reattach the handle, then wind slowly until the mixture fills the nozzle and just reaches the tip (this will prevent an air pocket forming inside the casing). Remove one of the casings from the water, squeeze out as much water as possible, then slide it onto the nozzle, as far back as it will go. While holding the casing in place (this is easier with two people), begin to wind the machine slowly, so that the mixture starts to fill the casing. Continue to do this (and refill the machine if necessary) until roughly ½ the mixture is used.